In a soup pot, melt the butter and the olive oil together, adding all the veggies and salt and pepper. Saute until soft. Add in the oregano, basil, pepper flakes, fennel seeds, and a bay leaf.Push veggies to the side of the pot and brown the burger. Mix together and cook for a minute.Add the diced tomatoes and fill the can with water and the bouillon cubes. Once they have dissolved, stir into the pot.Simmer for at least 30 minutes, serve with Italian bread and a little Parmesan cheese.